This is a great meal topper recipe for Fall or for your picky eaters.
Ingredients:
1 Cup cooked and shredded chicken breast
½ Cup canned pumpkin (puree NOT pumpkin pie filling)
½ Cup chopped carrots
½ Cup chopped green beans
2 Cups low sodium chicken broth
Directions:
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In a pot, combine the low sodium chicken broth, pumpkin and carrots.
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Heat on medium high until boiling, then reduce heat and simmer for 15-20 minutes or until the veggies are tender.
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Add the shredded chicken and stir.
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Let cool before serving.
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Leftovers can be stored in the fridge for about 3 days.
Tips:
If you have a super picky eater that likes to spit out vegetables, try letting the soup cool and blend it into more of a puree.
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